Chicken Curry / Quick Chicken Curry / Easy Chicken Curry

Chicken Curry

Tempering
Oil - 1 tbsp
Cloves -2
Cinnamon - a small piece
Cardamom - 1
Crushed fennel seeds - 1/4 tsp
Other ingredients
Chicken - 1 & 1/2 cups
( cut into small pieces)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Chopped onion - a handful
Tomato chopped - 1
Ginger and Garlic paste - 1 tsp
Curry leaves few
Thick coconut milk - 1/2 cup
Water- 1/2 cup
Coriander leaves for garnish

Method
Heat oil in a pressure cooker temper it with above ingredients
Add curry leaves and onion fry till light brown,then add ginger /garlic paste and saute till raw smell disappears.Add chopped tomato and saute for a minute.

Now add all the dry masala powders and mix it well,add chopped chicken and mix till all masala is coated to the chicken,
Pour coconut milk and needed water,pressure cook till done.
Garnish with coriander leaves and best served with rice or roti.


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Chicken Biriyani / Chicken Dum Biriyani / Hyderabad Dum Biriyani / Chicken Dum Biriyani

Ingredients
--------------------
For Marination
Chicken-1 &1/2 pound
Curd-2 tbsp
Salt to taste
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
My Biriyani masala-3 tsp
Ginger/Garlic paste-2 tsp
For Rice
Basmati rice - 4 &1/2 cups
( uncooked)
Salt to taste
Ghee-1tsp
Cardamom -2,Cloves - 2,Cinnamon stick - a small piece
Water as needed ( around 10 cups)
Method
Take around 8 to 10 cups water in a large wide vessel add salt,ghee and the spices mentioned.
When the water starts to boil add the washed rice and cook till its 75 percent cooked.
Drain out the water and put it on top the gravy you have prepared.
For Gravy
Sliced onion-1/2
Chopped tomato-2
Ginger/garlic paste-2 tsp
Chopped mint & coriander leaves-1/2 cup
Slit green chilies-6
Whole garam masala
(black whole pepper - 6,cardamom - 4,cloves - 4,bay leaf -1,cinnamon - a small piece,shajeera -1/4 tsp)
Oil-1 &1/2 tbsp
Ghee-3 tsp
For Garnish
Lime juice 3 tsp mixed with little yellow food colour 
(colour is optional)
Fried onions-1/4 cup
Chopped mint & coriander leaves-1/2 cup
Method
Marinate the chicken with all above ingredients for 1hr. in the fridge.
Pour oil in a heavy bottom pan,add the whole garam masala,add onions & fry till golden brown,then add all the other ingredients one by one of the gravy.
Fry till oil separates the masala.now add the marinated chicken ,cook it till cooked and water as evaporated the the gravy is thick.
Now add the cooked rice on top of the gravy,garnish it with mint,fried onions & lime juice,close it with a tight lid.
Keep it in medium low heat for 10 minutes.
Your Biriyani is ready,give a gentle mix and serve it with raita.

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Chicken Malai Tikka / Malai Tikka / Murgh Malai Tikka

Murgh Malai Tikka

Ingredients for marination
Chicken breast cut into medium size - 15
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 6 ( optional)
Ginger and garlic paste - 1 tsp
Chopped green chillies - 3
Heavy cream - 1/4 cup
Thick hung curd - 1/4 cup
Corn flour - 3/4 tsp
Cheddar cheese - 2 tsp
Lemon juice - 2 tsp
Oil - 2 tsp
Method
Take a wide bowl mix all above ingredients together cover and rest it overnight in fridge or at least 3 hrs.
Other ingredients
Butter - 1 tbsp
Chaat masala
Lemon  wedges,sliced onions for garnish
Method
Take a metal skewer and insert the marinated chicken pieces,Place these on a baking tray which is lined with an aluminium foil.
Bake it in oven at 400 deg.F for 30 minutes or till light brown on all sides.Brush it with butter in intervals.each oven is different so keep an eye on temperature and cooking time.
For 5 minutes keep in broil to get a light dark colour on top.
You can do this even on stove by placing an iron tawa or grill.
Arrange on a plate and brush with some more butter sprinkle chaat masala and garnish with lemon wedges and sliced onions.
Serve hot with mint curd chutney

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Teriyaki Chicken / Easy Teriyaki Chicken / Chicken Teriyaki Recipe

Teriyaki Chicken

Ingredients for marination
Boneless chicken fillet - 4
( cut into medium size pieces)
Salt to taste
Orange - 1 large
( Squeeze out the juice)
Honey - 3 tbsp
Soy sauce - 6tbsp
Grated ginger - 1 tsp
Sesame oil - 1 tbsp
Method
Take a wide bowl marinate the chicken with the above mentioned ingredients for 30 minutes.
Heat an iron skillet place the chicken pieces only and in medium high flame cook both sides.
Remove the pieces on a plate add 1 tbsp of butter to the same pan pour the marinate and cook till its thick.Now add the fried chicken pieces and toss well.
Switch off the stove garnish with roasted sesame seeds and spring onions..
Serve hot with plain rice.

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Andhra Chicken Fry / Kodi Vepudu Recipe / Andhra Style Chicken Fry

Andhra Chicken Fry

Ingredients for marination
Chicken - 1 pound
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Thick curd - 1/4 cup
Ginger & Garlic paste - 2 tsp
( Mix all above ingredients together and rest it for 30 minutes)
Tempering
Oil - 1/4 cup
( Reduce if you don't want too much oil.Usually this chicken is cooked in more oil as we don't add much water)
Cinnamon stick 2
Bay leaf -1
Cloves - 2
Cardamom -1
Other ingredients
Chopped onion - 1 small
Chopped tomato - 1
Curry leaves & coriander leaves few
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Now add the marinated chicken and saute for 2 to 3 minutes.Close it with a lid and cook in medium high flame, fry till chicken is cooked and gravy is dry.Sprinkle very little water while cooking if needed.
Garnish it with curry and coriander leaves mix and best served with plain rice or Roti.

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Chicken Samosa Recipe / Chicken Mini Samosas / Chicken Cocktail Samosa

Chicken Samosa

Yields :24 mini samosas
Ingredients for the outer covering
Maida / All purpose flour - 1 & 1/2 cups
Salt to taste
Ajwain - 1/2 tsp
Oil - 2 tbsp ( 6 tsp)
Water as needed
Filling Ingredients
Ground chicken - 1 pound ( 453.59 gms)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 3/4 tsp
Pepper powder - 1tsp
Turmeric powder - 1/2 tsp
Frozen green peas - 1/4 cup

Chopped onion - 1/2
Chopped green chillies -1
Chopped coriander leaves - a handful
Chopped mint leaves - 1 tsp ( optional)
Ginger and Garlic paste - 1 tsp heaped
Oil - 3 tsp
Thin Poha/Flattened rice - 1/8 cup
( use this only if your mixture looks very oily or watery,poha will help to absorb the liquid and your mixture will be dry and easy to fill )
Other ingredients
Oil to deep fry
Method
Take maida,ajwain,salt & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.
Heat oil in a pan add chopped onion,green chillies,ginger and garlic paste fry till light brown.
Now add the ground chicken and in medium high flame fry till its cooked.( Do not add any water).
Now add peas and all the dry powders fry till everything is well combined,switch off the stove,add coriander leaves & mint  leaves.Let the mixture cool completely.
Divide the dough into small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone
Take a spoon full of the chicken mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn our crispy.

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Chicken Ghee Roast / Mangalore Style Chicken Ghee Roast / Ghee Roast Chicken Recipe /Chicken Dry Roast

Chicken Ghee Roast

Ingredients for grinding
Coriander seeds - 2 tsp
Whole pepper - 1 & 1/2 tsp
Kashmiri red chillies - 6
Methi / Fenugreek seeds - less than 1/8 tsp
Cardamom -1
Cinnamon - 1 small piece
Cloves -2
Ginger and garlic paste - 2tsp
Tamarind paste -2 tsp
Turmeric powder - 1/2 tsp
Method
Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown,Do not burn them.
Cool and put it into a blender add tamarind paste, salt,turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste.Keep it aside.
Ingredients for marination
Chicken - 1/2 kg cut into small pieces
Curd - 1/4 cup
Salt to taste
Above ground masala
Method
Take a wide bowl add the curd and ground masala to the chicken.
Mix well till its well coated,cover and rest it for 1 hour.

Chicken Ghee Roast

Other Ingredients
Ghee - 1/4 cup
Oil - 2 tbsp
Curry & coriander leaves for garnish
Jaggery - 1/2 tsp
Chopped onion - 2 tbsp
Method
Take a heavy pan add oil and ghee,add the onion and little curry leaves.Fry till its light brown.
Now add the marinated chicken in medium low flame roast till oil separated the pan.
Lastly add the jaggery and give a stir.
Switch off the stove and garnish with curry & coriander leaves.

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Spicy Pepper Chicken Fry / Easy Pepper Chicken Fry / Milagu Chicken Varuval / Milagu Kozhi Varuval

Pepper Chicken Fry

Ingredients for marination
Chicken legs - 5
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Onion - a handful
Salt to taste
Ingredients powdered
Whole pepper - 1 & 1/2 tsp
Somph/Fennel seeds - 1/2 tsp
( Dry roast till light brown,cool & grind it to a fine powder )
Other ingredients
Oil - 1 tbsp
Red chilly - 2
Cinnamon - a small piece
Cloves - 4
Bay leaf - 1
Curry leaf for garnish

Pepper Chicken Fry

Method
Wash the chicken with turmeric powder & salt.drain out water completely.Make some slits on the chicken for the masala to get inside the chicken.
Take a bowl add the chicken & all above mentioned ingredients under marinate.
Mix well till all masala is well coated to the chicken.Cover & rest it for 30 minutes.
Mean while dry roast the fennel seeds & pepper till light brown.Do no burn them.Cool and grind it to a fine powder.Keep it aside.
Heat a kadai add oil and then add the spices,next add the marinated chicken.
Saute for couple minutes,sprinkle some water add the ground powder cover & cook the chicken in very low flame.
In intervals just give a mix,cook till chicken is well cooked & the masala is dry.
Switch off the stove garnish with curry leaves & serve it with plain rice.

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Kerala Chicken Roast Recipe / Chicken Roast Recipe / Chicken Dry Roast Recipe

Kerala Chicken Roast

Ingredients
Chicken pieces - 15 medium size
( I used boneless )
Salt to taste
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Whole pepper - 1/8 tsp
Red chilly flakes - 1 tbsp heaped
Fresh curry leaves - a handful
Ginger & Garlic together - 1 & 1/2 tsp
Lemon juice - 1 tsp
All purpose flour - 1 tsp
Fennel seeds / Somph - 1/2 tsp
Red food colour - a pinch ( optional)
Coconut oil to shallow fry
Method
Wash the chicken pieces with little turmeric powder,drain the water pat them dry & keep it aside.
Take a mixi jar add curry leaves,pepper,red chilly flakes,fennel seeds,grind to a coarse paste,do not add water while grinding.
Take chicken in a wide bowl now add the ground paste,1 tsp of coconut oil & all the above mentioned ingredients.
Mix well to make sure all the pieces are well coated with the masala.
Cover it with a lid & rest it for 2 to 3 hours.If you have time marinate overnight in fridge.
Heat coconut oil in a pan slowly drop the marinated pieces in batches.
Shallow fry both sides in medium high flame till they are cooked & brown.
Remove it on a kitchen paper for extra oil to get absorbed.
Best served as a side dish.You can also serve as an appetizer.

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Malabar Chicken Curry Recipe / Malabari Chicken Curry Recipe

Malabar Chicken Curry

Ingredients ground to a smooth paste

Fennel seeds/ Somph-1tsp

Cloves-4

Cardamom-2

Cinnamon-a small piece

Grated coconut- 1/4 cup
(Dry roast above ingredients till light brown.Cool & grind to a smooth paste.)

Ingredients for marination

Boneless chicken cubed-2 cups

Salt to taste

Red chilly powder-1 tsp

Coriander powder-1tsp

Turmeric powder-1/4tsp
( Mix all above ingredients together in a bowl.Mix well & rest it for 20 minutes )

Tempering

Coconut oil- 6 tsp

Chopped onion-1/4

Chopped tomato-1

Ginger & Garlic paste-1tsp

Curry leaves-little

Slit green chillies-4

Method

Heat oil in a pan add the onion,green chillies & curry leaf,fry till onions are light brown.
Now add the tomato,ginger & garlic paste,fry till raw smell disappears.
Add the ground paste fry till oil separates the pan.
Add the marinated chicken saute for couple more minutes.
Pour some water & cook it till chicken is cooked & the gravy is thick.
Garnish with curry leaves & best served with roti or plain rice.

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Chicken 65 Recipe - How to make Chicken 65 Restaurant Style

Chicken 65

Ingredients
Boneless chicken pieces - 30 small pieces
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1 & 1/2 tsp
Lemon juice - 1 tbsp
Egg -1
Rice flour - 1tsp heaped
Corn starch - 2 tsp heaped
Red/Yellow food colour - 2 generous pinch
Curry leaves few
Oil to deep fry
Method
Take a bowl add all the above ingredients together except the curry leaves.
Mix everything well ,sprinkle very little water if needed.Make sure the chicken pieces are well coated with the masala.Leave it for marination at least for 30 minutes.
Heat oil in a pan fry the curry leaves till crisp & keep it aside.
In the same oil drop these chicken pieces in batches.
Deep fry in medium high flame till cooked & crisp on both sides.
Remove the pieces in a kitchen paper to remove excess oil if any.
Garnish with fried curry leaf,onion rings & lemon wedges.
Serve them with Mint Raita.

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Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken

Chicken Phyllo Cups

Ingredients
Cooked minced chicken-1/2 cup
(cook the minced chicken with little salt,cool & grind to a semi smooth paste)
Salt & pepper to taste
Ginger & Garlic paste-1/2tsp
Parmesan cheese-1tbsp
Garam masala-1/4tsp
Red chilly powder-1/2tsp
Olive oil-1tsp
(Mix all above ingredients together in a bowl)
Other ingredients
Filo cups / Phyllo cups-10
Grated cheese-to sprinkle on top
Method
Fill 1tsp of the chicken mixture inside the filo cups.
Sprinkle the cheese on top,bake them at 300 deg. for 10 minutes till its slightly brown on all sides & on top.
Serve it with ketchup or any dip you wish.

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Methi Chicken Fry /Murgh Methi Fry (North Indian Style)

Ingredients ground to a smooth paste
Coconut-1tbsp
Poppy seeds-1tsp
Ginger & Garlic paste-2tsp
Salt to taste
Red chilly powder-1tsp
Coriander seeds-1tsp
Turmeric powder-1/8tsp
Cloves-2
Cinnamon-a small piece
Tempering
Oil-8tsp
Jeera-1tsp
Whole pepper-8
Bay leaf-1
Other ingredients
Chicken -1 pound
Chopped onion-1/2
Frozen methi-2 cubes
Kastoori methi-a handful
Method
Heat oil in a pan temper it.Add onions & fry it till light brown.Add the ground masala & methi leaves fry till oil separates the pan.Add the chicken, pour some water & cook it till dry.Before removing from the stove add the kastoori methi,mix.Best served with roti or rice.

Chicken Kheema Paratha

Ingredients for stuffing

Chicken kheema-1 cup

Salt & pepper -to taste
Garam masala-1/4tsp
Crushed onion-1/4
Crushed ginger & garlic-1tsp
Crushed green chillies-1
Chopped mint & coriander leaves together-2tsp
Turmeric powder-1/8tsp
Oil-1tsp
Jeera powder-1/2tsp
Amchur powder(dry mango powder)-2pinch
Covering ingredients
Whole wheat flour-1 cup
Salt to taste
(Mix flour,1tsp of oil & salt,pour little water & knead it to a soft dough)
Oil-to cook paratha
Method
Heat oil in pan add onion,green chillies & fry it till light brown.Add mint,coriander leaves,ginger & garlic & fry for 2 more minutes.Add the chicken kheema & all dry ingredients.Fry till its cooked & dry.keep the filling aside.Take a small ball of dough & roll it like a small poori.Take from filling place it in the center.Cover the dough to seal it well Roll it out into a semi thick paratha.Cook it on a hot tawa till light brown on all sides with little oil,till done.Serve it hot with any raita.

Chicken Kheema Mutter

Ingredients

Chicken kheema-2 cups

(ground chicken)

Frozen peas-1 cup

Chopped tomato-2

Chopped onion-1/4

Chopped green chillies-2

Curry & Coriander leaves- little

Ginger & Garlic paste-1 tsp

Salt to taste

Turmeric powder-1/4tsp

Chilly powder-1/4tsp

Tempering

Oil-2tsp

Shajeera-1/2tsp

Dry roast & powder

Pepper-1/2tsp

Poppy seeds-1tsp

Cloves-5

Cardamom-3

Cinnamon-a small piece

Fennel seeds-1/2tsp

Method

Heat oil in a pan temper it.Add onion & green chilies fry it till light brown.Add the ginger/garlic paste & tomato,fry till well mashed.Add the dry powders,salt,peas & kheema,sprinkle some water cover & cook it till done.Add the ground powder,curry & coriander leaves,fry till oil separates the pan.Serve it with roti or rice.

Chicken Kofta Biriyani

Ingredients for Kofta

Ground chicken-1 & 1/2 cup

Salt to taste

Turmeric powder-1/8tsp

Pepper powder-1/8tsp

Garam masala-1/2 tsp

Roasted jeera powder-1/2tsp

Chopped green chillies-2

Chopped onion-3tsp

Ginger & Garlic paste-1/4tsp

Chopped coriander leaves-little

Oil-to deep fry

Ingredients for the gravy

Oil-4tsp

Cardamom-3,Cloves-2,Cinnamon-1 small stick,Jeera-1/2tsp,Shajeera-1/2tsp,Bay leaf-1

(whole spice)

Sliced onion-1/2

Chopped tomato-1

Coconut milk-6tsp

(I used the thick milk in tin)

Salt to taste

Turmeric powder-1/8tsp

Red chilly powder-1/2tsp

Chopped mint & coriander leaves-little

Ginger & Garlic paste-1tsp

Ingredients for the rice

Basmati rice-2 cup

Water-2 & 1/2 cup

Cardamom-1,Cloves-1,Cinnamon-a small bit,Shajeera-1/8tsp

Ghee-1tsp

Salt to taste

Garnish

Fried onion,raisins,lime juice 2tsp diluted with little yellow food colour & cashew nut

Method

Mix the kofta ingredients together,make sure there is no water at all.Make small balls & deep fry them till golden brown & keep it aside.Cook the rice with the spices,salt & ghee till 3/4th done.Heat oil in a pan add the whole spice,add the onions & fry till light brown.Add the remaining ingredients & fry till masala is cooked.Add the fried koftas to the gravy & top it with the rice.Garnish it with onion,lime juice & nuts.Cover it with a tight lid(so that flavour does not escape) & keep it in low flame(DUM) for 15 minutes.Switch off the gas.Before serving mix the biriyani & serve it with raita.

Kerala Chicken Fry

This recipe was told by my friend.Usually you will find this in Kerala fast food restaurants on the road sides at evening time.They use to deep fry it in coconut oil,but I have pan fried it.

Ingredients to marinate
Chicken with bones-10 pieces
Turmeric powder-1/2tsp
Lime juice -5tsp
Salt to taste
Orange food colour-little
Curry leaves-a hand full
Red chilly powder-1 tsp
Crushed whole red chillies-10
Garam masala-1tsp
Fennel seeds-2tsp
Ginger & Garlic paste-2tsp
Maida-1tbsp
Coconut oil-10tsp or more to fry chicken
Method
Marinate the chicken with the above ingredients for at least 30 minutes.Heat oil in a pan & fry in low flame till brown on both sides & cooked.Serve it garnished with curry leaves.

Methi Chicken Kheema

Ingredients

Chopped onion-1/2

Chopped tomato-1/2

Chicken kheema-1 cup

Curd-3tsp

Frozen chopped methi leaves -1 cup

Ginger & Garlic paste-1tsp

Any meat /Garam masala powder-1tsp

Red chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Tempering

Oil-4tsp,Jeera-1tsp,Bay leaf-1

Method

Heat oil in a pan temper it.Fry onions till light brown colour.Now add ginger & garlic paste,methi,tomato & all dry powders & fry till oil separates the pan. Add the curd,chicken & very little water & cook it till done.Serve it with roti or rice.

Chicken Kholapuri

Ingredients dry roasted & made a smooth paste

Dessicated coconut -1 tbsp

Coriander seeds-3tsp

Pepper-1tsp

Jeera-1/2tsp

Shajeera-1/2tsp

Cloves-4

Cardamom-2

Cinnamon stick-1/2''

Star anise-1/2

Kadal pasi(Dagad phool/Lichens )-a small piece

Methi-1/4tsp

Mustard-1/4tsp

Sesame seeds-1tsp

Khuskhus-1tsp

Red chilly powder-1tsp

Salt to taste

Turmeric powder-1/4tsp

Ginger & Garlic paste-1 & 1/2tsp

Other ingredients

Chicken cubed -3/4 pound

Chopped onion-1

Chopped tomato-2 small

Curry leaves-little

Oil-10tsp

Method

In a pan dry roast all ingredients till nice aroma comes.Then fry the coconut till brown(don't burn).Cool & grind everything to a smooth paste. Marinate the chicken with the ground masala for 1hr.Heat oil in a pan fry onions till brown in colour.This gives a good flavour for this dish.Now add curry leaves & tomato fry till its mashed well.Add the chicken & fry for 2 minutes.Pour water & cook it till the chicken is cooked & gravy is thick.Garnish it with curry leaves.

Tips:Add Kashmir chilly or powder for nice red colour.Onions & coconut should be fried till nice brown colour.This adds the flavour for the dish.Oil must be added a little more ,but i reduced the amount.

Tandoori Chicken Recipe / Restaurant Style Tandoori Chicken Recipe /Tandoori Murgh Recipe

Ingredients for marination

Chicken drumsticks-12

Ginger & garlic paste-2tsp

Tandoori masala-1tsp

(or any garam masala)

Red chilly powder-1/2tsp

Salt to taste

Roasted jeera/cumin powder-1tsp

Kastoori methi-1tsp

Lime juice-1tsp

Curd-1tbsp

Yellow food colour-a pinch

Butter to apply on top of chicken

Method

Mix all above ingredients in a bowl.Prick the chicken with a fork on all sides(for the masala to penetrate inside) & apply the masala evenly to the chicken pieces,keep it over night in fridge or for at least 3hrs.Place it on a baking tray & broil it at 375 deg. till 10 to minutes or cooked.Apply little butter on both sides & broil it again till brown on top.Serve it with onions & lemon wedges,sprinkle some chat masala on top just before serving.